Lamb Tomato Bake

Name: Lamb Tomato Bake
Prep time: 10 min
Cook time: 1 h 45 min
Yield: 4
Cuisine: Middle Eastern

roubashahin.com.au

Tender lamb chunks with tomatoes, onions, and spices baked to perfection. An easy, hearty recipe for any family dinner or special occasion.

PREP TIME

10 minutes

COOK TIME

1 hour 45 minutes

SERVES

About this recipe

This Easy Lamb Tomato Bake is a comforting dish that brings together tender chunks of lamb, juicy tomatoes, and sweet onions in a perfectly spiced sauce. The lamb is slow-cooked in the oven, allowing the flavours to meld together beautifully. With just a few minutes of preparation, you’ll have a dish that’s as simple to make as it is satisfying to eat. It’s the kind of recipe that fills your home with the warm, inviting aroma of a hearty meal.

One of the key ingredients in this recipe is bharat, a Middle Eastern spice blend that’s crucial for achieving the dish’s rich and aromatic flavour. The warm, earthy spices in baharat enhance the lamb and complement the sweetness of the onions and tomatoes beautifully. I always make my own homemade bharat blend, and you can find the recipe here.

One of the best things about this easy lamb tomato bake recipe is its versatility. Serve it with rice, bread, mash potato or even a fresh salad for a lighter option. Did you know this is also the filling for my lamb roti pies? The tender lamb mixture makes a delicious base for these flaky, savoury parcels that are perfect for entertaining or a fun twist on dinner. Whether served on its own or as part of a creative meal idea, this dish is a family favourite.

If you’re a lamb lover, you’ll also enjoy my garlic lamb bites, which are pan-fried in a garlic and lemon sauce and ready in just 15 minutes. For another slow-cooked option, try my Moroccan lamb shanks, simmered in a one-pot spiced sauce and served with couscous. And for a layered and textural dish, my lamb chickpea fatteh is a must-try.

Ingredients

1 kilogram lamb meat, cut into 2 to 3 centimetre pieces
2 large onions, thinly sliced
3 large tomatoes, thinly sliced
salt to season
1-2 teaspoons baharat
1 tablespoon sumac
¼ cup water
2 tablespoons tomato paste

Notes from Rouba

Use fresh tomatoes for the best result
Leftovers can be stored in the fridge for up to 3 days
This recipe is also the filling for my lamb roti pies, so save leftovers or make extra to create these flaky, savoury parcels.
Cover the tray tightly with foil to trap steam. This helps the lamb become tender and ensures it doesn’t dry out.
If the dish seems watery after baking, pop it back into the oven uncovered for 10 to 15 minutes to reduce the liquid.
Baharat is a Middle Eastern spice blend that brings warmth and depth to this dish, with a mix of spices like cinnamon, cumin, coriander, and black pepper. You can easily make it yourself with my homemade baharat recipe here, or purchase it here for convenience.

For this recipe, all you really need is a good-quality non-stick oven dish. I used one from Dorsch, and I absolutely love their range. As an affiliate, I’m excited to share an exclusive discount with you —get 10% off using code ‘ROUBASFOOD’. Check out their oven dish collection here.

Method

Step 1. Prepare and season

Preheat the oven to 180°C (350°F).

Cut the lamb into 2 to 3 centimetre chunks and place them into a large oven tray. Slice the onions and tomatoes and add them to the tray. Sprinkle with salt, bharat, and sumac, then toss everything together to ensure the meat and vegetables are evenly coated.

Step 2. Mix and pour the sauce

In a small bowl, whisk the water and tomato paste until smooth. Pour the mixture evenly over the lamb.

Step 3. Cover and bake

Cover the tray tightly with foil and place it in the oven. Bake for 1 ½ to 2 hours, or until the lamb is tender. Serve warm with rice, couscous or bread.

Lamb Tomato Bake

Print Recipe

Prep Time 10

Cook Time 1 45

Servings: 4

Ingredients Method

Ingredients

1 kilogram lamb meat cut into 2 to 3 centimetre pieces
2 large onions thinly sliced
3 large tomatoes thinly sliced
salt to season
1-2 teaspoons baharat
1 tablespoon sumac
¼ cup water
2 tablespoons tomato paste

Method

Step 1. Prepare and season

Preheat the oven to 180°C (350°F).
Cut the lamb into 2 to 3 centimetre chunks and place them into a large oven tray. Slice the onions and tomatoes and add them to the tray. Sprinkle with salt, bharat, and sumac, then toss everything together to ensure the meat and vegetables are evenly coated.

Step 2. Mix and pour the sauce

In a small bowl, whisk the water and tomato paste until smooth. Pour the mixture evenly over the lamb.

Step 3. Cover and bake

Cover the tray tightly with foil and place it in the oven. Bake for 1 ½ to 2 hours, or until the lamb is tender. Serve warm with rice, couscous or bread.

Sahtan - Enjoy in Good Health

Beef & Lamb Dairy Free Gluten Free

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One Response

Linda says:

15 August 2026 at 4:51 pm

This was absolutely stunning!! 10/10. I can’t even say how delicious this was. Your recipes always hit the mark for me. You are literally my favourite Lebanese cook on the web.

I’ve followed a few other Lebanese cooks and tried their recipes and it was not good at all and I was really unhappy. But you, you’re always right on the money! You’re a fantastic cook and thank you so much for introducing me middle eastern and Lebanese cuisine. I am only getting to know this food purely through you 💗

I’m such a big supporter of you!

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Lamb Tomato Bake

roubashahin.com.au

About this recipe

Ingredients

Notes from Rouba

Method